Grease the cake pan with neutral-tasting oil or use a non-stick cooking spray
Put the grated coconut, salt, and pandan leaves on a plate and steam for about 10 minutes. Let it cool down completely while you prepare other things
Prepare cake batter:
If gula merah/Melaka comes in a block, cut into smaller pieces so it melts faster. Combine gula Melaka, sugar, and water in a saucepan. Bring to a boil and then cook until sugar melts. Strain the mixture and cool completely before using
Add all the dry ingredients and use a whisk to combine into a smooth batter. The batter is a pourable consistency and slightly thick
Proofing:
Cover and let it proof for about 1 hour. The batter will be foamy and double in size. Whisk the batter to combine everything evenly. This will give you apam with closed crumbs. If you prefer large pores on the crumbs, simply whisk it a few times and that's it . Pour the batter into the prepared pan
Steaming:
Bring the water in the steamer to a boil. Wrap the lid with a cloth to prevent water condensation from dripping on the cake surface creating dense spots
Steam the cake over medium heat for 30-35 minutes or until a toothpick inserted come out clean with just a few sticky crumbs but it shouldn't be wet. If it' still wet, steam for another 5 minutes and check again
Don't be alarmed if the surface of the cake is not smooth and a bit bumpy. This is normal
Serving:
Let the apam cools down completely before slicing. Cut into squares and top with grated coconut
Notes
All-purpose flour will give a chewier texture. If you prefer less chewy, you can use cake flour (low-gluten flour) instead